There's a bit of orange in these Brown Butter Pistachio Cookies that make them a hit!
INGREDIENTS
– 1 cup (226g) unsalted butter– 2 cups (240g) all-purpose flour– 1 & 1/2 teaspoons baking soda– 1 teaspoon salt– 1/2 to 1 teaspoon orange zest (from 1 medium orange)– 1 cup (200g) granulated sugar– 1/2 cup (100g) firmly packed light brown sugar– 1 large egg– 1 teaspoon vanilla extract– 1/4 teaspoon orange extract– 1 cup (100g) chopped pistachio
Put butter in a medium pot. Stir often over medium heat. Cook until brown flecks emerge beneath the foam after the butter melts and foams.
Step 1
INSTRUCTIONS
Butter smells nutty. Remove from heat and place in glass bowl. Let cool for 10 minutes until warm but not hot.
Step 2
Mix flour, baking soda, salt, and orange zest. Set aside. Mix butter, sugar, and brown sugar using a medium-speed electric mixer. Mix in the egg, vanilla, and orange extracts.
Step 3
Lower mixer speed. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain.
Step 4
Mix in pistachios. Cover and refrigerate dough for 30 minutes. Preheat oven to 350°F. Cover baking sheets with parchment or silicone.
Step 5
Roll tablespoons of dough into balls (squeeze it a few times if it's not sticking) and place on prepared sheets, leaving 2 inches between cookies.
Step 6
Place each pan in the oven for 12–15 minutes until the sides are brown and the centers are firm.
Step 7
Let the cookies cool on the pans for 5–10 minutes. Transfer the cookies to a wire rack to finish cooling.